Ingredients:

  • 1 kg (2.2 lbs) starchy potatoes (Russet or Idaho)
  • 1 large yellow onion
  • 2 large eggs
  • 30g (1/4 cup) all-purpose flour
  • 1.5 tsp fine sea salt
  • 1/4 tsp freshly grated nutmeg
  • 150ml (2/3 cup) neutral oil

Instructions:

  1. Grate the yellow onion into a large bowl first.
  2. Peel the 1 kg of potatoes and grate them directly into the bowl with the onion. I recommend using the fine holes for half and the medium holes for the rest.
  3. Transfer the mixture to a clean tea towel. Twist the top and squeeze with all your might over a separate bowl. Collect the liquid.
  4. Let the liquid sit for 5 minutes. Carefully pour off the watery top layer, leaving the thick white paste at the bottom.
  5. Add the squeezed potato and onion back into the bowl with the reclaimed starch.
  6. Add the 2 beaten eggs, 30g flour, 1.5 tsp salt, nutmeg, and pepper. Stir until just combined.
  7. Pour 150ml of oil into your skillet until it’s about 1/4 inch deep. Heat until the oil shimmers and a tiny drop of batter sizzles instantly.
  8. Scoop about 3 tablespoons of batter per pancake into the pan. Flatten them slightly with the back of your spoon.
  9. Cook for 4-5 minutes until the bottom is deeply golden and the edges look dry.
  10. Flip carefully and cook for another 3-4 minutes until both sides are mahogany and crispy. Drain on a wire rack to keep them from steaming.